Easy Cheese Fondue Recipe - I Heart Naptime (2024)

FAQs

Easy Cheese Fondue Recipe - I Heart Naptime? ›

Pour in the broth and vinegar over medium heat and bring them to a simmer. In a medium bowl, toss the shredded gruyere, fontina, and Swiss cheese with the cornstarch to coat. Add it to the broth. Reduce the heat to medium-low and whisk in 1/2 cup at a time of mixed shredded cheese at a time until melted.

"The key with fondue is to keep the temperature very low once you start adding the cheese." In the double boiler, the heat was gentle enough that even with prolonged exposure, the fondue never got hot enough to break.

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

A mild-flavored sourdough or baguette will work well. You can also use a loaf of dense rye bread, but you may want to cube it instead of tearing it into chunks. Baguettes are the traditional choice for dipping in fondue because they have a mild flavor and crisp crust that's perfect for dipping in creamy, melted cheese.

The best drinks for a fondue party: co*cktails, beer, red wine, white wine, and brandy to serve-- recommended by a sommelier!

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

Fondue as a meal: how much cheese fondue you need per person

Expect each person to eat around 7 oz. of cheese fondue. Are you serving very big eaters? Then you can easily expect them each to consume around 8.82 oz.

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

The best cut of beef for fondue

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

What side dishes go with fondue? ›

There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

There are four commonly prepared types of fondue: cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

Don't drink anything but these 3 beverages: Sip only white wine, kirsch, or a tisane of herbal tea with your fondue meal.

Foods To Avoid

There are several desserts that use alcohol. For example, bananas foster, tiramisu, and cherries jubilee. Some glazes on desserts, as well as chocolate, might have liqueur. Finally, avoid fondue as it often gets made with beer or wine.

"Whether it is prepared with Beaufort, Comté or other cheeses, the Savoyard fondue remains an essential dish that is served on our tables from the first cold days of autumn. It is a rich and tasty dish that calls for a white wine with a good aromatic power to stand up to it.

If alcohol is the issue then most of the alcohol from the wine will have cooked out by the time the fondue is ready and the kirsch could be omitted - just toss the grated cheese with the cornflour (cornstarch) before adding it to the fondue pot. Alternatively you could use a dry non-alcoholic white wine or light beer.

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

A French baguette, breadsticks, sourdough and pretzles work well with the flavors of melted cheese. Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

If a fondue is starting to separate then adding cornflour (cornstarch) mixed with a little cold water usually brings it back together again as the cornflour binds moisture to the cheese solids.

When you fondue red meat, you typically only cook it for 30 to 60 seconds. Cuts of meat that require braising or roasting will be tough and sinewy if you use them for fondue. Cut up the meat you will fondue into bite-sized pieces. Marinate the meat pieces if you would like to give them more flavor.